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ENZYMIC DEGRADATION OF α‐ACIDS IN HOPS
Author(s) -
Menary R. C.,
Williams E. A.,
Doe P. E.
Publication year - 1983
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1983.tb04166.x
Subject(s) - bract , enzyme , chemistry , biochemistry , hop (telecommunications) , endogeny , amino acid , food science , biology , botany , computer science , computer network , inflorescence
Evidence is presented for the biological oxidation of α‐acids in hop cones by an enzyme having molecular weight 17,000 daltons, K m 6–0 and Mn as the active metal ion. The enzyme is located in bracts and bracteoles and not in lupulin glands. The presence of an endogenous inhibitor was demonstrated. The specific activity of protein in hop cones increased with maturity and this was probably associated with release of α‐acids from lupulin glands.